Roast Duck

A whole roasted duck doesn’t have to be fussy. With just a few hours’ roasting and hardly any work at all, you can have a juicy bird with crispy skin—the best of both textures. 

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  • 1 Whole Duck
  • 1 tbsp. brown sugar
  • 1 tbsp. white sugar
  • 1 tsp cornstarch
  • 1 tbsp. grated orange rind
  • ½ cup orange juice

Preparation Instructions

  1. Pre-heat oven to 350 degree F. Roast bird in an open pan for ½ hour per lb. (the same time stuffed or not). Use open roasting pan; do not put water in pan and do not cover bird in any way. You can also use a small rack in the pan to keep the bird off the bottom of the pan. No need to baste. Do not use butter or fat in stuffing, and moisten very lightly, as duck is moist, not dry like chicken or turkey.
  2. About 10 minutes before roasting time is up, turn grill heat on full, leave oven door slightly open, and watch very carefully. This burst of heat will brown and crisp skin to a turn.
  3. Make the Orange Sauce:
  4. Combine sugar and cornstarch; stir in orange juice.
  5. Cook over low heat until thickened and transparent, about 3 minutes.
  6. Just before serving, add 1 tbsp. chopped fresh mint.

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